Spaghetti Cacio e Pepe
A classic Italian pasta dish featuring a creamy sauce made from Pecorino Romano cheese and black pepper, prepared using a one-pan method where the pasta cooks directly in the sauce.
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A classic Italian pasta dish featuring a creamy sauce made from Pecorino Romano cheese and black pepper, prepared using a one-pan method where the pasta cooks directly in the sauce.
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Place the dry spaghetti into a large skillet.
Add enough water to the skillet to just cover the pasta and bring to a boil.
Cook the pasta, stirring frequently, until it is al dente and most of the water has been absorbed, creating a starchy liquid.
Add the finely grated Pecorino Romano cheese to the skillet.
Stir vigorously to emulsify the cheese and starchy pasta water into a creamy sauce.
Add a generous amount of freshly ground black pepper.
Continue stirring until the sauce is smooth and coats the spaghetti.
Using tongs, plate the pasta, twisting it into a nest.
Garnish with additional freshly ground black pepper before serving.
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